Gentle Ginger Chicken & Vegetable Soup

1. 1
   prep

   Prep the vegetables and aromatics.

   1.Peel and julienne the ginger into thin matchsticks.

   2.Mince the garlic cloves. Finely chop the onion.

   3.Dice the carrot and celery into small, even pieces.

   4.Chop the parsley and squeeze the lemon juice.
2. 2
   saute

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add the chopped onion and cook until soft and translucent, about 3 minutes.

   3.Stir in the minced garlic and julienned ginger. Cook until fragrant, about 1 minute.

   TIPDon't let the garlic brown — it will turn bitter. Keep the heat at medium.
3. 3
   boil · ~18 min

   Poach the chicken and simmer the broth.

   1.Pour in the water and add the bay leaf, turmeric, salt, and black pepper.

   2.Add the whole chicken breasts to the pot along with the diced carrot and celery.

   3.Bring to a rolling boil, then immediately reduce the heat to a gentle simmer.

   4.Cover and let it simmer for 15-18 minutes, until the chicken is cooked through and the vegetables are tender.

   TIPA gentle simmer, not a hard boil, keeps the chicken breast tender and the broth clear.
4. 4
   prep

   Shred the chicken.

   1.Carefully remove the chicken breasts from the pot and place them on a cutting board.

   2.Use two forks to shred the chicken into bite-sized pieces.
5. 5
   simmer · ~2 min

   Finish the soup.

   1.Return the shredded chicken to the pot.

   2.Stir in the fresh lemon juice.

   3.Simmer for 2 more minutes to allow the flavors to meld. Remove the bay leaf.
6. 6
   serve

   Ladle into bowls and garnish with fresh parsley. Serve hot.

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